Fill each liner or cake pan about halfway. Bake until tops spring back when touched, and a toothpick inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let them cool completely before putting whipped cream in between layers or on top of the cupcakes.

for the whipped cream

INGREDIENTS

½ cup Chai concentrate (you can buy a small cup of it from Starbucks)

1 cup heavy whipping cream

¼ cup sugar

DIRECTIONS

whip (either by hand, like a hero, or with an electric mixer) whipping cream until it starts to thicken, but before it forms stiff peaks. Then add the Chai and sugar and continue beating until stiff peaks form.

Refrigerate for an hour before you use it.

I didn't bother with a piping bag. I just used a ziplock and cut one corn

er. This doesn't have to be perfect, it's more about the piles of delicious whipped cream, not how it looks!